Minced meat stew with eggplant, carrots and tomatoes – a cozy and warming dish with a smoky flavor

Minced meat stew with eggplant, carrots and tomatoes – a cozy and warming stew that will allow you to use up leftover vegetables. You can add not only carrots, eggplant and celery to the stew, but also other vegetables you have. Pumpkin, zucchini, celery root, fennel, etc. will also be perfect for this dish. We definitely recommend adding smoked paprika powder. Just a pinch of these spices will give the dish a light smoky flavor, highlight the flavors of vegetables and meat, and give the food a feeling of warmth and comfort.

Serve the stew with a fresh, crunchy salad – it will give you freshness and remind you of spring at any time of the year. Minced meat stew with eggplant, carrots and tomatoes – a great choice for both lunch and dinner: hearty, nutritious and always a little different, depending on what you have in the fridge.

Minced Meat Stew with Eggplant, Carrots and Tomatoes: Recipe

Ingredients:

• 450 g minced pork ham
• 400 g canned tomatoes, in their own juice (1 can)
• 200 g carrots (3 pcs. medium)
• 180 g eggplant
• 70 g onion (1 pc. medium)
• 60 g celery stalks
• 1 tbsp. olive oil
• salt, to taste
• pepper, to taste
• curry powder, to taste
• sweet paprika powder, to taste
• smoked paprika powder, to taste
• dried parsley, to taste

For the salad:

• 300 g radishes
• 200 g Chinese cabbage
• 150 g cucumbers
• dill, as needed
• 2-3 tbsp. Greek yogurt
• salt, to taste
• pepper, to taste

Directions:

1. Chop the vegetables for the stew, put them in a heated pan with a splash of oil and fry lightly, season with salt, pepper, paprika powder, mix everything and set aside.
2. Mix the minced meat with salt, pepper, curry, paprika powder, put pieces in the pan and fry (it is not necessary to add fat, the fat that the meat will release is enough).
3. Add the fried vegetables to the fried meat, pour in the tomatoes (add a little water to the tomato can and pour the liquid into the pan, this way you will use up the remaining tomatoes), add smoked paprika powder and dried parsley, mix everything and fry for about 10-15 minutes. If there is not enough liquid, you can add more water, taste and, if necessary, season with spices.
4. Chop the vegetables for the salad, mix with Greek yogurt and spices.

The dish is ready. Enjoy!